Everyone is always raving about my banana bread. My family even has a conspiracy going to get me to make more of the tasty treat. They pretend they don’t see the banana’s on the counter and then let them rot, knowing I will make bread instead of tossing them out.
Against my better judgement I am going to post my recipe for all to see and use. It is a very easy recipe and you really can not mess it up. However, it will be a little tricky for you to duplicate it for yourself since a few of the ingredients do not have exact measurements. This recipe makes 2 loaves of yummy banana nut bread.
Ingredients:
- 1 cup butter, softened
- 2 cups sugar
- 6 or 7 large ripe bananas, mashed
- 1 1/2 teaspoons vanilla extract
- 4 eggs, slightly beaten
- 3 cups all purpose flour
- Cinnamon (more than a dash but not too much)
- Nutmeg (more than a dash but less than cinnamon)
- Walnuts- I use about 3/4 of a cup chopped. You can use more or less.
Directions:
Makes two loaves of banana bread.
- Cream the butter and sugar. Blend in the bananas, vanilla and eggs.
- Add the cinnamon and nutmeg.
- Slowly mix in flour and nuts.
- Pour into two greased and floured 9×5 inch loaf pans.
- Bake at 350F. Check on the bread after 35 minutes (it may take up to 60 minutes). Bread is done when a toothpick inserted in the middle comes out clean. Cool the banana bread in the pan for 10 minutes then cool completely on a wire rack.
I generally bake banana bread only two or three times a year. I place the overripe bananas in the freezer and wait for fall and winter to come prior to baking. Each time I bake I make approximately 10-12 loaves. When the bread if cooled I place it in gallon zip lock bags and freeze. These loaves are perfect for taking out the night before for a quick breakfast in the morning. They are also perfect for giving to someone along with a meal you have prepared after the birth of a baby.
**Photo by the wonderful David Lloyd